recipe

* This post was from August, on my other site, ShopAldi, but it’s a wonderful recipe any time of year! *
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Tis the season for an over-abundance of Zucchini! And what’s the best thing to do with extra Zucchini? Make bread! And here is my recipe:

Like this:

Here is another perfect comfort food dish that everyone in the family will enjoy. My husband went back for seconds and took leftovers for lunch! That’s a sure sign it’s a winner in my house.

Ingredients and instructions:

4 cups cooked chopped chicken

2 cans cream of chicken soup

16 oz container French Onion Dip (I made my own with a dry mix and sour cream)

1 cup cheddar cheese

12 oz egg noodles

1 cup crushed French fried onions

Cook egg noodles according to package directions, drain. Preheat oven to 350 degrees. Lightly spray a casserole dish with cooking spray. Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles. Pour mixture into casserole dish. Top with crushed french fried onions. Bake for 25-30 minutes, until heated through and until the onions are slightly browned. Serve with a nice vegetable on the side and enjoy!

Like this:

The week of Thanksgiving is always a difficult week to plan for me. People are coming and going, plus there’s a giant meal to prepare for on Thanksgiving. Oh, and my birthday falls somewhere during the week too. It can be a hectic week that is 100% revolved around food. But this year I have a plan. Sort of.

Like this:

I’ve been feeling the need to make comfort food lately. The cooler temperatures and shorter days are sure signs that winter is on the way. What better way to feel cozy than a wonderful, warm, homemade bowl of chicken noodle soup. This is my own recipe that I created through trial and error, so you may want to tweak it to fit your own taste. For example, my husband is not a fan of celery or onions, so I leave them out. If it was just me, I’d have not only celery and onions, but I’d throw in mushrooms, scallions and whatever else I had in the fridge! I call this version of chicken noodle soup the simple version.

Place chicken and broth in crock pot and cook on medium for 6-8 hours. Remove the chicken, place in bowl to shred. Return shredded chicken to crock pot. Toss in the carrots and pasta. Cook for another 30-45 minutes. Stir occasionally. You may need to add more hot water, the pasta will soak up a lot of the water once it is added.

Topping:– In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy.
– Drop evenly over the batter by spoonfuls and use a knife to marble/swirl through the cake.
– Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

Glaze:
– In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk.
– Drizzle evenly over the warm cake. Serve warm or at room temperature.

Like this:

What child doesn’t like an afternoon playing with play dough? And what parent doesn’t enjoy saving a little money? Here’s a sure bet to bring a smile to everyone’s face; make your own play dough! Here are the easy instructions for unlimited and inexpensive fun!

Instructions

1. Split the ingredients into two bowls and stir. Make sure it is combined well.

2. Place one of the bowls into a saucepan over a medium heat and add your food coloring. Stir well. A chemical reaction happens all of a sudden and then your gloppy mess will become quite sticky, then clumpy.

3. Ball up the mixture into Play Dough.

4. Repeat with remaining mixture and add different color.

5. Give to your children and let them use their imagination to create wonderful memories! Feel free to join in the fun.

Instructions:
– Preheat oven to 350 degrees F. Grease a 9×9 inch baking dish.
– In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples.
– In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon.
– Stir the flour mixture into the wet mixture until just blended.
– Spread the batter evenly in the prepared baking dish.
– Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

While that is baking, mix 1/2 c. sugar with 2 t. cinnamon in a bowl. When the puffs come out of the oven and cool for just a few minutes, dip the tops of the warm puffs in bowl of melted butter and then drip them in the bowl of cinnamon sugar. Eat, share and enjoy!

Ingredients

Directions

Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.

Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.